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Athenian Almond Cake Recipe
|Butter||1 Cup (16 tbs), softened (2 Sticks)|
|Sugar||1⁄2 Cup (8 tbs)|
|Farina||1 Cup (16 tbs)|
|Cake flour/7/8 cup sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Ground almonds||4 1⁄2 Ounce (1 Cup)|
|Water||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Whipped cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Fresh strawberries||6 , marinated in greek brandy|
Serving size: Complete recipe
Calories 5723 Calories from Fat 2258
% Daily Value*
Total Fat 255 g392.2%
Saturated Fat 140.4 g702%
Trans Fat 0 g
Cholesterol 1846.8 mg615.6%
Sodium 1697.7 mg70.7%
Total Carbohydrates 781 g260.5%
Dietary Fiber 23 g91.9%
Sugars 516.5 g
Protein 90 g180.8%
Vitamin A 144.2% Vitamin C 88.3%
Calcium 163.2% Iron 79.2%
*Based on a 2000 Calorie diet
Butter 9x 13 inch pan.
Beat butter with sugar in large bowl until light and creamy.
Gradually blend in farina, mixing well.
Add eggs one at a time, beating well after each addition.
Blend in vanilla.
Sift flour with baking powder.
Add flour mixture and milk alternately to batter, beginning and ending with dry ingredients.
Stir in almonds and mix well.
Pour batter into prepared pan.
Smooth top with spoon or spatula to distribute evenly.
Bake until golden, about 35 to 40 minutes.
Meanwhile, combine water, 2 cups sugar and lemon slices in 2 quart saucepan and bring to boil over medium high heat.
Let boil 15 minutes.
Remove from heat.
Cool syrup slightly.
Prick cake in several places with sharp knife.
Spoon slightly cooled syrup over top.
Let cake cool completely.